Keto Coconut Cream Peppermint Fat Bombs
These deliciously creamy coconut fat bombs are infused with a burst of refreshing peppermint and encased in a chocolate shell. Perfect for snacking or an after-dinner treat!
How to Make It
Step 1
Arrange 9 paper truffle/mini cupcake cases.
Step 2
Add the softened coconut butter to a food processor along with 2 tablespoons of coconut oil, 3 tablespoons of erythritol and the peppermint extract. Blend until you have a completely smooth paste.
Step 3
Spoon the coconut mixture into a bowl and transfer to the refrigerator for 20-30 minutes to firm. The consistency should be easy to scoop and roll.
Step 4
Remove the coconut mixture from the fridge and divide into 9 even portions – roughly a heaped teaspoon each. Roll into individual balls and place each in a cup cake case. Transfer to the freezer for 5-10 minutes. The coconut needs to be cold enough to set the chocolate on contact but not frozen through.
Step 5
Whilst the coconut mixture is in the freezer, you can prepare the chocolate shell. Add the cocoa powder, remaining xylitol and the remaining coconut oil to a food processor. Blend until you are left with a smooth chocolate sauce.
Step 6
Remove the coconut balls from the freezer, and taking each one in turn, coat in the chocolate sauce. You can simply lower them into the mixture with a spoon or attach them to the end of a wooden skewer or tooth pick and dip into the chocolate. Return the chocolate coated fat bombs to their cases and refrigerate for a further 5 minutes to ensure the chocolate is set.
Ingredients
- Erythritol by Organic Life Nutrition
5 tablespoon
- Coconut Oil
2 tablespoon
- Coconut Oil
2 tablespoon
- Raw Coconut Butter by Artisana Organics
½ cup
- Cocoa Powder, Unsweetened
¼ cup
- Mint Extract
½ teaspoon